Coconut Chicken Soup

 Coconut Chicken Soup

Ingredients:

1 rotisserie chicken, deboned and chopped

1 tablespoon olive oil

1 sweet onion, thinly sliced

3 gloves garlic, minced

1 red jalapeno pepper, seeded and cut into small thin strips

1 tube Thai seasoning paste (produce section)

2 teaspoons Red Thai curry paste

6 cups chicken broth

2 13.5-ounce cans of Coconut milk

8-ounce package sliced white mushrooms

1 tablespoon sugar

2 tablespoons fish sauce

Juice of one lime

4 green onions, sliced very thin

1/2 cup chopped cilantro

Directions:

Add the olive oil to your Dutch oven and bring to medium heat.  Add onions, garlic, and pepper sauteing about 5 minutes until vegetables are tender.  Add the Thai seasoning paste, curry paste, and chicken broth.  Bring to a simmer for about 15 minutes.  Next, add coconut milk, mushrooms, and sugar.  Simmer about 15 more minutes.  Remove from heat and add the remaining Ingredients, fish sauce, lime juice, green onions and cilantro.  Serve warm.  

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